No rants this week
Nuggety fudgy freshly dug spuds. Mmmmm.
Search Results for: potatoes
Broad beans
The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.
What a week it has been in parts of New Zealand
The week as it was.
Something for mum, something for all of us!
Rockin’ into winter with some good tastes!
Hash & Eggs – when you can’t get to Wellington …
Fried potatoes, smoked fish, herbs and flowing egg yolks equals a certain kind of deliciousness that you might think is the domain of Sunday cafés offering brunch. Nah! It’s so easy to make at home.
Oh autumn! I can gulp it down
Get to a farmer’s market (ignore the rain – it’s great for the produce!), get shopping and get cooking. Autumn and all her glories is upon us!
Festive recipes
There are heaps of recipes on Shared Kitchen to help you cook up the perfect storm in your kitchen over the festive period. Meringues, Raspberries & Cream Bombe Summer Fruit Salad with Sugared Yoghurt Cream Butterflied Leg of Lamb with Preserved Lemon Prawn & Scallops on Skewers Strawberry Tartlets Cocktail Sandwiches: Classic Ham &…
Taste of Auckland – Giulio Sturla
Giulio Sturla is an exceptional talent. Having made his way to NZ via Mugaritz restaurant in Spain (in the top 10 in the world), he is unearthing some of our greatest culinary treasures.
Is white asparagus as good for you as green?
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
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Lunch in the shed
Finally, I made it to Te Motu The Shed for lunch. On a sunny Sunday …
Love your spuds
… so much you can do with them. Woo-hoo!
Pizza Bianca with Crispy Pancetta
Ho Ho Ho! Potatoes on pizza. Yeah!
Hot times on the High
I’d happily eat everything that’s on the menu at Dishoom
Ilaria’s not starving in London
Thank god for ovens, for shallow roasting tins, for non-stick baking paper and for vegetables!
Another Helping from Bevan Smith at Riverstone Kitchen
Bevan Smith chats about what matters to him most – food, family and friends
Asparagus
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
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World Vegetarian Day – YES! Scoff more vege!!!
Make that a triple serving … I’d be happy to! 1st October is World Vegetarian Day, not something that is ever going to slip under my radar because, in case you hadn’t noticed, we’re rather fond of vegetables at Shared Kitchen. In fact, we’re crazy about them. Beats me though, why potatoes continue to get…
Following a recipe – why should you?
What about those annoying little points that you side-step, or blatantly ignore? Will a recipe still hang together?
Heaps of vegetable recipes!
If you haven’t had a tour around Shared Kitchen for awhile, here are some of the fabulous vegetable recipes on board (click on the links at the bottom of each gallery of photos): Persimmon & Feta Salad Ilaria’s Spicy Bunnuce Burgers Erbazzone Mushrooms on Toast Eggplant & Date Salad Broccoli Salad with Pumpkin & Peppers…
Fear of frying
Only read this if you really want to know how to cook eggplant.
A chat with Marc Soper exec chef Wharekauhau Counry Lodge
Marc has had a stellar career working his way around New Zealand hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.
Useful to know – green beans
Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
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